Creamy Herb Potato Salad

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 6
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This Creamy Herb Potato Salad is a delightful twist on a classic favorite. It's packed with fresh herbs and a tangy, creamy dressing that elevates it from ordinary to extraordinary. Perfect for family gatherings or a simple weeknight dinner, this dish is sure to be a crowd-pleaser.

Ingredients for Creamy Herb Potato Salad

Yukon Gold potatoes are the star here, offering a naturally buttery texture that holds up well in salads. The mayonnaise and sour cream form the creamy base of the dressing, while the Dijon mustard and apple cider vinegar add a tangy kick. Fresh herbs like dill, chives, and parsley bring brightness and depth. Hard-boiled eggs contribute a savory richness, and red onion and celery add crunch and a bit of spice.

Tips & Tricks

  • Boil the potatoes with the skins on for added flavor, then peel them once cooled.
  • Use a fork to gently toss the salad if you want to keep the potatoes from breaking apart.
  • Make this salad a day in advance; it tastes even better after the flavors have had time to develop.

Serving Suggestions

This potato salad pairs perfectly with grilled meats like chicken or steak, making it a great side for a summer barbecue. It also complements a fresh green salad for a lighter meal. For a bit of indulgence, serve alongside a hearty quiche or savory tart.

Frequently Asked Questions

Can I use a different type of potato?
Yes, red or new potatoes work well, but avoid russets as they can become too mushy.
How long will this salad keep?
It will stay fresh in the fridge for up to 3 days, just be sure to store it in an airtight container.
Can I make it vegan?
Swap the mayonnaise and sour cream for vegan versions and omit the eggs for a vegan-friendly dish.

Creamy Herb Potato Salad Recipe Walkthrough

Start by boiling the Yukon Gold potatoes in salted water for about 20 minutes until they are fork-tender. You’ll want them to be soft but not falling apart. Once cooked, drain them and let them cool enough to handle. Chop them into bite-sized pieces, aiming for uniformity to ensure even coating of the dressing.

In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth. This will be your creamy, tangy dressing. Stir in the chopped fresh dill, chives, and parsley. These herbs will infuse the salad with their fragrant goodness.

Gently fold in the chopped potatoes, hard-boiled eggs, finely chopped red onion, and celery. Use a spatula to mix everything carefully, ensuring the potatoes stay intact. Season generously with salt and pepper, tasting as you go to get the balance just right.

Cover the bowl and let it chill in the fridge for at least an hour. This resting time allows the flavors to meld beautifully, making every bite more delicious than the last.

Why You'll Love This Recipe

  • Fresh herbs add a vibrant, aromatic flavor.
  • The creamy dressing has a perfect balance of tangy and smooth.
  • Yukon Gold potatoes provide a buttery texture.
  • Easy to make ahead and ideal for entertaining.
  • Hard-boiled eggs add extra protein and richness.

Ingredients

2 lbs Yukon Gold potatoes
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 cup chopped fresh dill
1/4 cup chopped chives
1/4 cup chopped parsley
Salt and pepper to taste
3 hard-boiled eggs, chopped
1/2 cup finely chopped red onion
1 cup chopped celery

Step-by-step Instructions

1. Boil potatoes in salted water until fork-tender, approximately 20 minutes.
2. Drain and cool the potatoes, then chop them into bite-sized pieces.
3. In a large bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar.
4. Add the chopped dill, chives, and parsley to the dressing and mix well.
5. Gently fold in potatoes, chopped eggs, red onion, and celery.
6. Season with salt and pepper to taste and mix until everything is well combined.
7. Chill for at least 1 hour before serving for flavors to meld.

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